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Baked Risotto with Green Peas

Baked Risotto with Green Peas

Simplify dinner and enjoy a delicious and hearty dinner of Baked Risotto with Green Peas. Very little stirring required thanks to the magic of the oven!
Course Main Course, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings
Calories 323kcal
Author Katie


  • 1 tablespoon olive oil
  • ½ medium white onion diced
  • 2 cloves garlic minced
  • 1 cup Arborio Rice
  • ½ cup white wine
  • 2 cups hot water
  • 1 cup chicken broth
  • ½ teaspoon salt
  • teaspoon black pepper
  • 1 cup frozen green peas
  • ½ cup grated pecorino romano cheese
  • 1 tablespoon fresh parsley minced


  • Preheat oven to 425 degrees Fahrenheit.
  • In a Dutch oven, pour the olive oil in the pot over medium-high heat. Add the onion and garlic cook until translucent about 3-4 minutes. Add the arborio rice and cook coating rice with the oil and toasting about 1 minute. While rice cooks heat water in the microwave until hot and set to the side.
  • Stir in the white wine and cook until it has completely evaporated (about 2 minutes). Stir in the hot water, chicken broth, salt, and pepper. Bring to a boil, stir, and cover with a lid. Then, transfer to the oven and bake until most of the liquid has been absorbed by the rice about 25 minutes.
  • Remove the pot from the oven. Stir the risotto then add in the frozen green peas, cheese, and parsley. Place lid on top of dutch oven and let rest for 5 minutes. Stir one more time and serve immediately.


This gives you all the same flavor as stirring constantly on the stove but is hands off for the majority of the time. Serve with sausage for a full meal.


Calories: 323kcal | Carbohydrates: 48g | Protein: 10g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 667mg | Potassium: 226mg | Fiber: 3g | Sugar: 3g | Vitamin A: 413IU | Vitamin C: 21mg | Calcium: 158mg | Iron: 3mg